Warm a skillet with 1/2 inch of vegetable oil. Place tortillas, one at a time, in the skillet for 30 seconds on each side to brown.Once all the tortillas are browned, set aside.

Drain out most of the vegetable oil leaving a small amount.

Dice up the onion and pepper and saute in the same skillet with the vegetable oil until browned, about 5 minutes.

Add the ground chicken and cook completely.

Remove from skillet into a bowl.

In the same skillet add the tomato sauce and all the spices. Cook on low stirring occasionally 5-7 minutes while you are preparing the tortillas.

Place browned tortilla on a clean surface and fill 1/3 of it with chicken mixture and some shredded cheese. Roll it up and place in 9 x 13 glass baking dish with the open side down. ( tip: I placed a clean coffee mug on top of each one so it wouldn't open up while making the next one)

Repeat with all the tortillas.

Drizzle enchilada sauce over the top of each one along with shredded cheddar cheese.